Soak chickpeas in water for at least 6 hours. In a large saucepan, pour drained chickpeas and add 4 cups of water. Bring to a simmer and cook for 1 1/2 hours to 2 hours, or until tender, adding water if necessary.

In a medium skillet, heat butter until melted and hot. Add cumin seeds. When they are toasted, add onion and cook until soft. Add ginger and garlic. Cook for one minute.

Puree tomatoes and chiles in a blender and add to onion mixture. Cook for about 8 minutes. Add garam masala, asafetida (if using), red chile powder and cooked chickpeas along with the water. Cook for 5 minutes more. Add salt to taste and top with ciliantro.